Chicken with Duxelles

Ingredients

• 0.3 teaspoon pepper black divided
• 2 teaspoons bottled garlic minced
• 3 cups parsley leaves fresh ( 1 bunch)
• 0.1 teaspoon ground pepper red
• 0.3 cup half-and-half 
• 0.8 pound mushrooms coarsely chopped
• 1 tablespoon olive oil divided
• 0.5 teaspoon salt divided
• 2 large shallots peeled quartered
• 16 ounce chicken breast halves boneless skinless

Equipment

• food processor
• bowl
• plastic wrap
• microwave

Directions

1. Place parsley and shallots in a food processor, and process until shallots are finely chopped.
2. Add mushrooms; process until finely chopped, scraping sides of bowl occasionally.
3. Place the mushroom mixture in a deep-dish 10-inch pie plate. Microwave at HIGH 12 minutes, stirring every 4 minutes. Stir in 1 teaspoon oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper.
4. Combine 2 teaspoons oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, garlic, and chicken in a bowl; toss well. Arrange chicken spokelike on top of mushroom mixture.
5. Drizzle with half-and-half. Cover with plastic wrap; vent. Microwave at HIGH 7 minutes or until done.